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Jun 5, 2015

Homemade Lebanese Baharat Spice Recipe / Baharat Spice Blend Recipe

I was in lebanese food mood, i wanted to share some lebanese recipes in my blog, since it is many of us favourite. When i was looking through my lebanese cookbook. I found few pantry staple for that cooking. As you know, i like to make everything from scratch. Because finding ingredients like baharat spice, tahini, pomegranate molasses can be really hard for some people. So no worries, i will be sharing all those recipes in this blog soon..

This spice blend is one of the basic in lebanese cooking. And it is so simple to make as well. You need just few ingredients which you have already in your cupboard. So make this spice handy, i will be using this in many more coming recipes.

Hope you will give this a try and let me know how it turns out for you.

Preparation Time : 10 mins
Cooking Time : 10 mins
Makes : 1/2 cup 


Cinnamon / Pattai - 5 cm piece
Dry Red Chilli - 8
Kashmiri Dry Red Chilli - 8
Cardamom / Yelakai - 10
Cloves / Krambu - 10
Whole Coriander Seeds / Malli - 1 tblspn
Nutmeg - 1 tblspn
Whole Black Pepper - 2 tblspn
Cumin Seeds / Jeerakam - 1 tblspn
Dry Ginger Powder / Chukku Podi -  1 tblspn


Take all the ingredients except ginger powder in a pan and roast on low heat till golden.

Add in ginger powder and saute for 20 more sec.

Now let them cool a bit, add it in a blender and powder it finely.

Spread on a paper and let them cool a bit.

Store in a air tight container.

Take your whole spices

Take cinnamon in a pan

add in red chilli, I added few kasmiri red chilli as well

add in coriander seeds

add in cumin seeds

in goes some cardamom and cloves

add in crushed nutmeg

add in whole black pepper

Now roast them on low heat till it turns light golden

saute this on low heat

keep mixing

now you see it has turned little golden

roast till it gets little dark

add in dry ginger powder

saute for 20 sec

take this in a blender

powder them


Spread them on a paper and let them cool

store in a air tight container


  1. Is it necessary to add kashmiri dry red chilli or it is optional.


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